Last weekend I was breaking my head thinking about what to prepare for dinner. Finally I asked my husband what he wanted to have. He told me to prepare upma urundai / upma kozhukattai and he also said its been a very long time we prepared this. Yes , I agreed. I totally forgot about this dish. Upma kozhukattai is nothing but steamed rice dumplings. I gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my husband for reminding me this yummy tiffin. Also i’ve got a different and interesting South Indian recipe to share with u all 馃檪
INGREDIENTS :
1 cup – 200ml
- Raw rice – 1 cup ( Use good quality Sona masoori)
- Toor dal – 1.5 tbsp
- Water – 2 cups
To temper :
- Cooking oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Asafetida /Hing – 1/4 tsp
- Green chilly – 1 no ( cut into two)
- Red chilli – 1no
- Ginger – 1 inch piece ( cut into small pieces)
- Curry leaves – A few
- Pepper powder – 1 tsp
- Grated coconut – 1/4 cup ( optional)
Salt & water – as needed.
METHOD:
- Take the raw rice and toor dal in a mixie jar and grind it like rava. It should not be too coarse, remember. Set aside. Alternatively you can soak the rice & dal for 2 hours, drain the water and grind it.
- Now in a broad kadai , temper all the items given above in the same order.
- Add 2 cups of water and the required salt. Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
- The rice absorbs all the water and becomes a non sticky dough. Lastly add freshly grated coconut (optional) and pepper powder.Mix well.
- Let it cool down. Now grease the idli plate with little oil. Make balls out of the dough and arrange it in the greased idli plate.Steam the balls for 10-15 mins.
Soft , hot upma urundai is ready to serve. We enjoyed with the sambar I made for lunch. U can have it with any chutney. Sometimes this can be served as an evening snack without any accompaniment.
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